Cheesy Vegetable Pasta

Cheesy Vegetable Pasta 2.9 16 5 1
Rating
★ ★ ★ ★ ★
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 670 calories
    • Calories 43 calories from fat
    • Fat 32 g
    • Sat Fat 6 g
    • Cholesterol 49 mg
    • Sodium 998 mg
    • Protein 30 g
    • Carbohydrate 73 g
    • Sugar 18 g
    • Fiber 13 g

Cook the pasta according to the package directions. Meanwhile, whisk together the vinegar, 1/2 teaspoon of the salt, and 1 tablespoon of the oil in a small bowl. Place the zucchini, eggplants, and onion on a baking sheet. Brush with the vinaigrette. Heat broiler on high. Broil until tender, 8 minutes per side.Heat oven to 350° F. Chop the roasted vegetables. Place a large pot over low heat. Add the garlic and the remaining oil and cook for 3 minutes.Add the drained pasta, vegetables, oregano, tomatoes, pasta sauce, Feta, black pepper, red pepper flakes, and the remaining salt and toss. Transfer to a 9-by-13-inch baking dish. Sprinkle with the mozzarella. Cover and bake for 30 minutes. Uncover and bake for 20 minutes more. To freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months. To reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 30 minutes. Uncover and heat for 10 minutes more. 

Ingredients

  1. Check 1/2 pound dry ziti or penne
  2. Check 1 tablespoon balsamic vinegar
  3. Check 3/4 teaspoon kosher salt
  4. Check 1/4 cup olive oil
  5. Check 2 medium zucchini, halved lengthwise
  6. Check 2 medium eggplants, halved lengthwise
  7. Check 1/2 large yellow onion, quartered
  8. Check 2 large cloves garlic, minced
  9. Check 1 1/2 teaspoons fresh oregano or 1/2 teaspoon dried oregano
  10. Check 4 plum tomatoes, chopped
  11. Check 1 cup pasta sauce
  12. Check 3/4 cup (3 ounces) crumbled Feta
  13. Check 1/4 teaspoon black pepper
  14. Check 1/2 teaspoon red pepper flakes
  15. Check 2 cups (8 ounces) shredded mozzarella

Directions

  1. Cook the pasta according to the package directions. Meanwhile, whisk together the vinegar, 1/2 teaspoon of the salt, and 1 tablespoon of the oil in a small bowl. Place the zucchini, eggplants, and onion on a baking sheet. Brush with the vinaigrette. Heat broiler on high. Broil until tender, 8 minutes per side.
  2. Heat oven to 350° F. Chop the roasted vegetables. Place a large pot over low heat. Add the garlic and the remaining oil and cook for 3 minutes.
  3. Add the drained pasta, vegetables, oregano, tomatoes, pasta sauce, Feta, black pepper, red pepper flakes, and the remaining salt and toss. Transfer to a 9-by-13-inch baking dish. Sprinkle with the mozzarella. Cover and bake for 30 minutes. Uncover and bake for 20 minutes more.
     
    To freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.
     
    To reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 30 minutes. Uncover and heat for 10 minutes more.

 

Real Simple Digital Products